Easy breakfast casserole
This recipe was originally given to me by my sister, although now, neither of us is exactly certain of its original origin anymore.
This is an ideal casserole if you have a large family, or have company coming, but can be made smaller if you wish. It can be made ahead and kept in the fridge and popped in the oven in the morning. It’s great for brunch or breakfast for dinner! In fact, this is our traditional family Christmas morning breakfast now. I make it ahead the night before, and when the kids get up (it was close to 6 am last year!) I pop it in the oven and it’s ready by the time we are finished opening presents!
The first thing I will say about this recipe is that it is more of a guideline… .it can be made for 2 or 10 and you can use any meat you like or none! It works awesome with peppers and mushrooms, but I would pre-cook them before adding to the casserole, just as with the meat. It can be made with or without the cheese, so it’s really customizable to you and your family.
So the first thing you get is the desired size casserole dish. You can use a disposable metal one or a glass or metal one. For the purposes of this recipe, I used a 9x 13 pan.
Next you spray it with desired cooking spray, bottom and sides. This ensures that it can be easily removed in nice squares, but you can chose to scoop it out with a spoon as well.
Now cover the bottom of the casserole dish with frozen tater tots. Any brand. I’ve even used crispy crowns but it will be less ‘potatoey’ if that makes sense. The most important thing here is that they are in a single layer.
Next, crack about 12-18 large eggs into a bowl and beat them. I add a splash of milk here and a bit of salt and pepper as well. You made need more, depending on the size of your casserole dish. If you choose to use cheese, I would mix in about ½ cup here as well.
Then, pour the beaten eggs over the tater tots. They key here is that you want the egg mixture to cover the tater tots. So if they are sticking out, you will need to add more beaten eggs to cover.
Now, add any meat or vegetables, etc that you want. In this example I didn’t have much of either, so I cooked about 6 frozen sausage links and 4 strips of bacon and added then both. I usually use a whole package of bacon, precooked and crumbled. I left it whole this time, as there wasn’t a lot of it.
Now, top with remaining 1 cup of desired shredded cheese. Cover with foil and crimp down over sides so that it has a good seal. Bake at 375 for 1 hour, or until eggs are fully cooked and center no longer jiggles. You can also insert a toothpick into the center and it’s down when the toothpick is removed clean. If you check it, make sure to cover it back tightly.
Now I broil it, with the oven open so I can watch, until the top is a bit browned, but you can skip this step if you want it more ‘melty’ looking.
Cut into wedges or scoop and enjoy! Caution-it will be hot!
About 12-18 eggs
I lb of desired meat, cooked and drained, or vegetables
About ½ bag of frozen tater tots
1 ½ cups of desired shredded cheese, divided
Splash of milk
Salt and pepper
Pre-heat oven to 275 degrees. Spray bottom and sides of 13×9 casserole dish with cooking spray. Cover bottom of casserole dish with single layer of frozen tater tots. Crack and beat 12 eggs in separate bowl. Add a splash of mil and salt and pepper if desired. If using cheese, add ½ cup into egg mixture and stir. Pour over tater tots to cover, adding more beaten eggs as needed until tater tots are covered. Top with meat or vegetables, then sprinkle with remaining cup of cheese. Cover tightly with foil and bake covered for one hour. Casserole is done when the eggs are completed cook all the way through. If desired, broil for 2-3 minutes while watching to brown the top. Cut into squares or scoop with a large serving spoon to serve!
***To makes ahead prepare as above and cover and place in fridge overnight or until ready to bake.